What’s Left In My Box: thyme, carrots, apples, kiwis, lettuce, red cabbage, spring onions, mint, green garlic, radishes, cauliflower, sugar snap peas, leeks
March 31, dinner: Braised stir-fry mix with red onion, Shan Dong dumplings
March 31, tea: Russian tea service at Samovar, chocolate brioche bread pudding
March 31, brunch: Frittata of eggs, spinach sauteed with green garlic, spring onion, thyme, Humboldt Fog cheese
March 30, 2nd dinner: Tamales (TJs) with salsa, salad of lettuce, red cabbage, carrot, sugar snap peas, cauliflower with balsamic dressing
March 30, dinner: Tofu sandwich from Real Foods
March 30, breakfast: Refried beans, brown rice, salsa, homemade GF tortilla chips
March 29, dinner: Vicolo goat cheese pizza, salad of mixed lettuce with lentils, mint, feta, and orange
March 29, breakfast: Eggs, toast, coffee, and potatoes at La Note
March 28, dinner: Vegan Japanese food from Cha-Ya, chocolate mousse with raspberry coulis from La Note
March 28, brunch: Frittata of eggs, Indian cabbage, feta, rice, red onion, with fruit salad of orange, kiwi, apple, mint.
March 27, dinner: Fruit salad of orange, apple, kiwis, mint and meyer lemon juice.
March 27, Lunch: Breakfast burrito from Reverie
March 27, Breakfast: Blueberry-cornmeal pancakes using a vegan recipe from Veganomicon and packaged gluten-free baking mix in place of the wheat flour, with maple syrup and Earth Balance
March 26, Dinner: Burma Super Star!
March 26, Breakfast: Leftover Thai food
March 25, Dinner: Thai food from Thai Place II
March 25, Breakfast: Leftover quinoa, dal, cabbage, and kale
March 24, Dinner: Steamed red and white quinoa, red lentil dal, Indian stir-fried red cabbage with mustard seed (both from 5 Spices, 50 Dishes)
March 24, Breakfast: Gluten-free breakfast burritos: GF wraps, scrambled eggs, vegetarian refried beans, brown rice, grated carrots, salsa
March 23, Dinner: Take-out Indian from New Ganges
March 23, Lunch: Amy’s GF, dairy-free frozen spinach pizza with added spinach (sauteed with green garlic), walnuts, and pine nuts
March 22, Dinner: Buckwheat soba noodles with steamed kale and Deborah Madison-style tempeh
March 22, Lunch: More frittata
March 22, Breakfast: Half of a 3 egg frittata with spinach (sauteed with green garlic), spring onions, Ewephoria sheep gouda, salt, pepper, Tabasco
